Fog Cutter

Fog Cutter Recipe

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Vickie Parks

By
@Northwestgal

This is tiki cocktail with a definite kick from the varied liquors in it. The drink was created in Hollywood sometime in the 1930s by expert mixologist Tony Ramos, a bartender at the famed Don the Beachcomber Polynesian restaurant. Vic (of Trader Vic's) said of this drink, "Fog cutter, hell after two of these, you won't even see the fog." So I guess the discerning patron should take that to mean a strict limit of two per customer, and call a cab when you've lost count.

Rating:

☆☆☆☆☆ 0 votes

Serves:
1
Prep:
5 Min
Method:
No-Cook or Other

Ingredients

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1 1/2 oz
light rum
1/2 oz
brandy
1/2 oz
gin
1 1/2 oz
orange juice
1 oz
lime juice
1 tsp
orgeat syrup (almond syrup -- i use the torani brand for flavoring coffee)
1 tsp
sherry
1 c
ice cubes
1
orange wedge, for garnish

How to Make Fog Cutter

Step-by-Step

  • 1Place half of the ice cubes in a cocktail shaker. Add all the liqueurs (except the sherry), and shake well.
  • 2Add remaining half cup of ice cubes to a tall Collins glass. Strain the cocktail into the Collins glass. Float the sherry on top, garnish with an orange wedge if desired, and serve.

Printable Recipe Card

About Fog Cutter

Course/Dish: Cocktails
Main Ingredient: Alcohol
Regional Style: Hawaiian/Polynesian




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